Chef Kahn’s Red Medicine

It was the perfect evening to celebrate my cousin’s exciting summer internship in NYC and we knew we had to go somewhere special. She proposed trying out Red Medicine, Vietnamese fusion cuisine in Beverly Hills.

Chef Jordan Kahn has worked with Thomas Keller at The French Laundry (as his first job!), Grant Achatz, and Michael Mina, so his creation is not only beautifully presented, but has the wildest combination of flavors and ingredients. It was definitely a memorable dinner. The only comment I would add is that Chef Kahn definitely focuses on the sweetness in every dish. I think some more lime, lemon or other citrus flavoring would accent the plates well.

Red Medicine at Beverly Hills

We started with a cold appetizer Green Papaya (pickled roots, crispy taro, tree nuts, nuoc cham). This was light and refreshing, especially with the nuoc cham, or Vietnamese dipping sauce, that was made into a broth.

Green Papaya

We followed the appetizer with Pork Chaud-Froid (crispy chicken skin, lychee, clove, pistachio, spicy herbs). This was one of my favorites, especially with my favorite fruit – lychee.

Pork Chaud-Froid

Then we ordered a hot dish – Pintade Fermier (slow cooked in caramel, cinnamon, mustard lettuce, coriander, crispy onion roots). I was not as impressed with the flavors of this dish though the presentation was excellent. It tasted much like sweet and sour pork ribs that I often make at home, lacking a certain depth that other dishes had. I do love that they served this dish with steamed rice. The plates at Red Medicine tend to be extremely powerful in flavors and sauces, so almost all would need some sort of starch to accompany them.

Pintade Fermier

Another hot plate has arrived. Beef Cheek (“cromesquis” cashew, asian pear, raisin, romanesco, bacon x.o.). Words cannot describe how tasty the beef cheek was, especially with all the sides. My lovely cousin phrased it perfectly, “I think that might be the best beef I have ever had.” Imagine biting into the crunchy fried ball to find the most tender and saucy braised beef.

Beef Cheek

Although last served, it was my favorite of the night, and I swear it is not just because it is dessert. Our waiter said that it was his favorite too. Coconut Bavarois (coffee, condensed milk, thai basil, peanut croquant, chicory) – very possibly one of the best dessert creations I have ever had.

Coconut Bavarois

Cheers to a great night and my cousin’s brilliant choice of dinner! Have a great time at NYC!

Thanks for the lovely restaurant review. Chef Kahn has obviously trained with some of the best chefs around and it appears their influences have made an impact. Being a meatetarian, I'd probably make a trip to the restaurant just to sample the beef cheek dish — it would not easily be replicated in a home kitchen.

Great job capturing the journey through these plates. The beef cheek sounds amazing; well shot as well. You know, the quality of your homemade dishes these days makes it hard to distinguish them from restaurant fare such as the ones here. Honestly. I hear you guys may be visiting Chef Keller soon up north; how exciting!